Filipino Eggplant Burger Recipe (Tortang Talong Style)

This Filipino eggplant burger is inspired by tortang talong, a home-style dish of roasted eggplant cooked with egg, and turns that tender, smoky combination into a bun-ready patty. It’s paired here with familiar Filipino-style accompaniments such as atchara and banana ketchup, though toppings and family versions vary.

Ingredients

2 medium globe eggplants, about 1½ lb (700 g) total
2 large eggs, about 3½ oz (100 g) without shells
½ cup panko breadcrumbs (30 g), plus 2 tablespoons (8 g) for adjusting the mixture if needed
¼ cup all-purpose flour (30 g)
⅓ cup finely chopped yellow onion (50 g)
2 garlic cloves, minced (6 g)
1 tablespoon fish sauce (15 ml), or 1 tablespoon soy sauce (15 ml) for a vegetarian alternative
½ teaspoon fine salt (3 g)
¼ teaspoon ground black pepper (0.5 g)
3 tablespoons neutral cooking oil (45 ml), divided, such as canola or vegetable oil
4 burger buns, about 10 oz (280 g) total
4 lettuce leaves, about 1 oz (30 g)
1 medium tomato, sliced (about 150 g)
½ small red onion, thinly sliced (about 50 g)
¼ cup atchara, Filipino pickled green papaya (about 40 g), drained; substitute quick-pickled carrot or cucumber if unavailable
¼ cup mayonnaise (60 g)
2 tablespoons banana ketchup (30 ml); regular tomato ketchup is a convenient substitute, with a less sweet and distinctly different flavor

Instructions

Roast the eggplants. Heat the oven to 425°F (220°C). Rinse and dry the eggplants, then prick each several times with a fork so steam can escape. Set them on a rimmed baking sheet and roast for about 30 minutes, turning once halfway through. They are ready when the skins are wrinkled and the flesh feels very soft when pressed with tongs. If one eggplant is noticeably larger, it may need a few extra minutes.
Cool, peel, and drain. Transfer the eggplants to a plate and let them cool for 10 minutes, until safe to handle. Pull off the stems and peel away the skin. Put the flesh in a fine-mesh sieve set over a bowl and let excess liquid drain. Gently press it with the back of a spoon; removing this free liquid helps the patties hold together. Discard the liquid and chop the flesh into small pieces. A few soft strands are fine, but avoid leaving long, slippery pieces that make shaping difficult.
Mix the patty ingredients. In a medium bowl, beat the eggs. Stir in the chopped eggplant, onion, garlic, fish sauce, salt, and pepper. Add the ½ cup panko and flour and mix until evenly combined. The mixture should be moist and scoopable rather than runny. If it spreads like a thick batter, mix in the extra panko a tablespoon at a time. Eggplant moisture varies, so you may not need the extra crumbs.
Shape and chill. Divide the mixture into four portions and shape each into a patty about ¾ inch (2 cm) thick. Press the edges together so there are no large cracks, then set the patties on a plate or small tray. Refrigerate for 15 minutes. This short rest lets the crumbs absorb moisture and makes the soft mixture easier to turn in the pan.
Pan-fry the patties. Heat 1½ tablespoons (22 ml) oil in a large nonstick or well-seasoned skillet over medium heat. When the oil shimmers, carefully add two patties, leaving room between them. Cook for about 4 minutes on the first side, until well browned and firm enough to turn, then flip gently with a wide spatula and cook for about 4 minutes more. Check the center of a patty with a food thermometer: USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for egg dishes. If needed, lower the heat and continue cooking until it reaches that temperature. Transfer the cooked patties to a clean plate. Add the remaining 1½ tablespoons oil and repeat with the other two patties.
Make the sauce and assemble. Stir the mayonnaise and banana ketchup together in a small bowl. Spread some sauce on the cut sides of each bun. Add lettuce, an eggplant patty, tomato, red onion, and a spoonful of drained atchara. Close the buns and serve while the patties are warm. Keep extra sauce and pickles at the table so everyone can add more to taste.

Tips

Choose eggplants that roast evenly. Two medium globe eggplants are convenient for this batch, but similar-sized eggplants cook more consistently than one very large one and one small one. If using slender Asian eggplants, use enough to reach roughly the same total weight and check them early; their thinner flesh may soften sooner.
Drain before binding. Roasted eggplant naturally releases liquid. Skipping the sieve can leave the mixture too loose, which encourages patties to split when turned. Drain it well, but do not squeeze it completely dry; the flesh should still be moist and tender.
Turn with support, not force. These patties are softer than a meat burger. Let the first side form a browned crust before sliding a broad spatula fully underneath. If a patty starts to break, press it gently back together in the pan and let it cook undisturbed for another minute.
Adjust the flavor and binder thoughtfully. Fish sauce brings savory depth associated with many Filipino home-cooking flavors; soy sauce works if avoiding fish, though the taste will be different. Add extra panko only if the mix is loose, since too many crumbs can make the patties dry and bready.

Serving Suggestions

Serve these burgers as a filling lunch or casual dinner with a crisp side. Atchara—sweet-tart pickled green papaya—is a classic Filipino accompaniment that cuts through the soft, savory eggplant. It is sold in jars at some Filipino or Asian grocery stores. If you cannot find it, quick-pickled carrot or cucumber gives a similar bright crunch, although it will not have atchara’s characteristic papaya texture or seasoning.

For sides, try garlic rice, plain steamed rice, oven-roasted potatoes, or a simple cucumber and tomato salad. If you want a lighter burger presentation, serve a patty over lettuce with the toppings and sauce on the side. The patties are delicate, so a sturdy bun helps; lightly toasting the cut sides is optional and can add texture. Set out banana ketchup, extra mayonnaise sauce, and sliced pickles for people to adjust their own servings.

Variations

Make it vegetarian: Replace fish sauce with soy sauce, as listed, and check that the buns and condiments suit your needs. The resulting patty is still egg-based, so this version is vegetarian rather than vegan. For a vegan patty, this specific recipe would need a different binder and testing; simply leaving out the eggs will make the mixture difficult to shape and cook reliably.

Change the topping balance: Use sliced cucumber, shredded cabbage, or extra tomato in place of lettuce or onion. If atchara is unavailable, quick-pickled carrot or cucumber can bring acidity and crunch. Banana ketchup is sweeter and fruitier than ordinary ketchup; regular ketchup is fine if that is what you have, and a little extra pickled vegetable can balance its less-sweet flavor.

Serve the eggplant in a more traditional style: Tortang talong is commonly made by flattening a roasted eggplant, dipping it in beaten egg, and frying it, with household methods and seasonings varying. This burger recipe instead chops the eggplant and mixes it with egg and crumbs so it can be shaped into patties. For a simpler plate inspired by tortang talong, skip the buns and serve a cooked patty with rice and a dipping sauce.

Storage and Reheating

Refrigerate cooked patties within 2 hours of cooking, stored in a covered container. They keep for 3 to 4 days in the refrigerator. For best texture, store buns, lettuce, tomato, sauce, and atchara separately and assemble only when ready to eat; assembled burgers become soggy as the vegetables and sauce sit against the bun.

Reheat patties in a lightly oiled skillet over medium-low heat, turning once, until hot throughout. You can also use a 350°F (175°C) oven for about 10 to 15 minutes, depending on thickness. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid reheating repeatedly, and warm only the number of patties you plan to serve.

To freeze, cool the cooked patties, separate them with parchment, and store them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The texture may be a little softer after freezing, so use a skillet rather than a microwave if you want to restore some browning.

Frequently Asked Questions

Is this the same as tortang talong?
No. It takes inspiration from tortang talong, a Filipino eggplant-and-egg dish, but shapes chopped roasted eggplant into a burger patty with breadcrumbs and flour. Tortang talong is often made by flattening a whole roasted eggplant, coating it with beaten egg, and frying it; preparations vary between households.

Can I cook the eggplant without an oven?
Yes. You can roast it over a gas flame, turning with tongs until the skin is charred and the flesh is soft, or cook it under a broiler, turning as needed. Flame-roasting adds a stronger smoky taste and requires close attention. Whichever method you use, let the eggplant cool enough to handle, peel it, and drain excess liquid before mixing the patties.

Why are my patties falling apart?
The mixture may have too much liquid, the patties may be too thick, or the first side may not have browned enough before turning. Drain the eggplant thoroughly, add the optional panko a tablespoon at a time if the mixture is loose, and chill the shaped patties for the full 15 minutes. Use a wide spatula and flip only after the underside has formed a crust.

Can I make the mixture ahead?
For the best texture, roast and drain the eggplant ahead, then refrigerate the flesh in a covered container for up to a day. Mix, shape, and chill the patties closer to cooking time. The mixed batter can release liquid as it sits, so if you prepare it in advance, check its consistency and add a little panko if needed before shaping.

Can I make these burgers without fish sauce?
Yes. Use the same amount of soy sauce for a savory alternative, or omit the fish sauce and season the mixture with a little more salt. Soy sauce changes the flavor and adds a different kind of savory taste, but it works well with the eggplant, garlic, and sweet-tangy toppings.

Can I use a different kind of eggplant?
Yes, as long as you use about 1½ pounds (700 g) before roasting. Long Asian eggplants have thinner skins and may soften faster, so check them earlier than globe eggplants. The key is not a specific shape but fully tender flesh that can be peeled, drained, and mixed into a cohesive patty.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).